Preparation

Prep

20 m

Ready In

20 m

Cut each cucumber in half so you have 8 total pieces. Make crosswise cuts every ¼ inch along each piece of cucumber, slicing almost to the bottom but not all the way through. Fill the cuts alternately with carrot and radish slices. Carve out two small "eyes" at one end of each piece with the tip of a paring knife and fill with a currant (or peppercorn), if desired. Serve the "caterpillars" with ranch dressing for dipping.